Yup — there’s a juicy cherry on top of each of these delightful Mini Chocolate Cherry Cheesecake Bites.
Almond flour and dates form the nutty and slightly sweet crust, while Chocolate (Whey or Plant-Based Vegan) Shakeology, ricotta, cherries, almond milk, vanilla extract, and cinnamon blend to create the flavorful, creamy cheesecake filling.
The best part?
You can be noshing one of these delicious cheesecakes in less than an hour.
Oh, and there’s no cooking involved. (#win-win)
Mini Chocolate Cherry Cheesecake Bites
These cheesecake bites have a nutty crust with Chocolate Shakeology, ricotta, cherries, vanilla, and cinnamon creating the creamy filling.
- ¾ cup / 85 g almond flour
- 4 pitted dates
- 1 Tbsp. coconut oil
- ½ cup / 70 g fresh (or frozen) pitted cherries, divided use
- ¾ cup / 185 g part-skim ricotta cheese
- 2 scoops Chocolate Whey or Plant-Based Vegan Shakeology
- 2 Tbsp. unsweetened almond milk
- 1 tsp. pure vanilla extract
- 1 dash ground cinnamon
Line 8 muffin cups with muffin cup papers (or use silicone muffin cups); set aside.
Add almond flour, dates, and oil to a food processor; cover. Pulse to blend.
Using clean hands, press almond flour mixture into bottoms and up sides of prepared muffin cups; set aside.
Cut 4 cherries in half; set aside.
Add ricotta cheese, Shakeology, remaining cherries, almond milk, extract, and cinnamon to food processor; cover. Pulse until smooth.
Evenly divide ricotta mixture among prepared muffin cups; garnish each cheesecake bite with a cherry half. Freeze in an airtight container for at least 30 min, or up to 1 week. If frozen, set out at room temperature for 10 minutes before serving.
Protein Power (P), Vegetarian (VG)
Pro tip: After spooning ricotta mixture into cups, gently tap the pan to get the cheesecake bite to settle.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.
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